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Cranberry Pistachio Biscotti

Reviewed: Nov. 25, 2011
Holy moly... these are sooo good! I made mine with slivered almonds and white whole wheat flour. They stay a little bit soft even if you leave them about ten minutes more after cutting than the recipe calls for (which I would recommend). Brought them out for Thanksgiving and they were a big hit. Makes for a nice whole grain side with a salad and leftover turkey.
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